Our appetite for meat, which began growing exponentially in the U.S. after World War II, is one of the reasons farmers in the Midwest grow so much corn.
The October 3 deadline for EU member nations to opt out of GMOs has come and gone, with 19 nations saying no to cultivation within their borders.
Oak-rod baskets were made by farmers years ago. Now the practice is all but gone. Make challah with Muddy Fork. What Idaho's over-turned ag-gag law means.
Claudia Roden wrote food books long before it was trendy. Daniel Orr cooks duck and parsnip soup. Mistletoe gets cozy with apple trees. US grain on the move.
A spike in feed prices has resulted in rising wholesale meat costs, but that doesn't mean turkey will cost more this year.
Let's flesh out the details of making home brew. Lesson number one: proper sanitation is vital to a tasty batch of beer!
This recipe is full of flavor and super nutritive power.
Organic milk is growing in popularity, but that may not be the reason why consumers are having a hard time getting their hands on a carton.
Scientists are working to develop wheat that can resist drought and feed the 2.3 billion people predicted to live on Earth in the next 50 years.
Matt Colglazier turned a passion for spirits into something more with American Craft Spirits website. He takes us on a tour of some small American distilleries.
Researchers at Purdue University have found a way to turbo-charge orange corn with vitamin A, making these ears good for your eyes.
People have been making their own beer for over ten thousand years. Now, with attention to sustainable practices, homebrewers are going green.